of - Chef Leviton was at the forefront of the “farm to table” movement, and his restaurant boasts a carefully crafted seasonal menu that emphasizes what is best and freshest from local farms and purveyors. Leviton has also won numerous prestigious national awards for his cuisine, including one of Food & Wine’s Best New Chefs and a nomination for the James Beard Award (like the Oscars of foodies).
of – Patrons travel from as far away as New Hampshire for a bowl (or quart) of Druker’s famous soups. But she also prepares gorgeous salads and hearty sandwiches and sides. Aware of the perception that soup isn’t a summer food, Druker changes her menu in summer to reflect lighter flavors and textures; look for gazpacho and fruit soups to make their annual appearance soon.
of – Trained by some of the most prestigious chefs in Boston, New York and California, Chef Fournier brings a truly unique touch to each and every dish at his establishment. He also is credited with being among the first Boston area chefs to pair specific alcoholic drinks with the foods that they best complemented. Look for 51 Lincoln’s upcoming rooftop garden to produce some extraordinary ingredients for Fournier’s oft-changing menu.
of – Chef Kaplowitz is really the power behind the throne, and owner Michael Baker gives her full credit for the varied offerings and extensive catering menu at his restaurant and commissary. Kaplowitz is committed to finding healthy alternatives in her cooking, and not only talks the talk but walks the walk: she has lost over 130 pounds in the past few years!
of – When Chef Evan Percoco left BOKX in the fall of 2010, he had some pretty big shoes to fill. He handpicked Chef Moiles, recognizing that Moiles’ background with the Metropolitan Group and his commitment to farm-fresh ingredients would bring new life to Newton’s upscale steakhouse. Working off Percoco’s menu until now, Moiles this week unveiled his own spring menu including his take on surf-and turf and New England haddock.